White Chocolate, Coconut Ice-Cream

Mortimer Chocolate Company has been highly commended for a national food award for their White Couverture Powder. Here is a recipe featuring the popular product.

White chocolate coconut ice-cream

Serves 4


  • 75g  Mortimer White  Couverture Powder
  • 2 eggs, separated
  • 50g caster sugar
  • 200ml coconut cream


  1. Heat the white couverture powder in a bowl over a pan of simmering water, then stir until melted and smooth.
  2. Mix the coconut cream with the Malibu until smooth.
  3. Stir the white couverture into the coconut cream.
  4. Beat the egg yolks with the sugar until pale and thick.
  5. Then beat in the coconut mixture.
  6. Whisk the egg whites until they form firm peaks.
  7. Beat 1 tablespoon of the egg white into the coconut mixture, then fold in the rest of the egg white.
  8. Freeze, preferable overnight, to allow the flavours to develop.
  9. Put in the fridge for 20 minutes to soften before serving.


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